A New Way to Glaze……
Good morning! It is Monday, AGAIN! I seriously can’t believe how fast time has been passing lately. Before I know it summer will be over, and school will be back in full swing. But right now I’m enjoying my caramel drizzle flavored coffee with vanilla soy creamer and I’m listening to “Freaky Eaters” in the background. For some reason I need noise to concentrate. Not the kids yelling and screaming, that is completely distracting, but a TV show I enjoy helps me focus on what I am writing. I’ve been this way since high school when I was obsessed with writing stories and becoming a journalist. (Yes, my goals have changed as I’ve gotten older. 😉 )
Speaking of coffee, this week’s recipe would go perfectly with a cup of coffee, tea, or even a giant glass of cashew milk! I can happily tell you that these muffins were a 100% win in our family. If you have been following me for a while you know that it is extremely difficult to find any food that everyone likes. Even pizza, everyone eats it differently here. But these muffins turned out golden. You might remember me talking about my new adventure with barley flour when I created my Cream of Barley Breakfast Bowl. I haven’t tried it, but I know that when it comes to sweet breads, muffins, and cookies you can swap barley flour and whole wheat flour one for one. So, if you don’t have any barley flour, or barley on hand to grind, grab some whole wheat flour. Don’t let this recipe slip through your fingers!
I am also really excited about the glaze that I topped these little sweeties with. My entire life any frosting, or glaze, that I have made, or tried, has been made with powdered sugar. Lots and lots of powdered sugar. 😦 I shudder to think of it now. This glaze was totally on a whim to liven up these fairly basic muffins and it worked. This has opened so many new doors for me in the sweet treat topping department. If you haven’t tried Sugar 2.0 yet you MUST! IT IS REAL, but non gmo and combined with fiber keeps those pesky cravings at a distance. This has changed my relationship with sugar and sweets. You can buy it HERE. If you haven’t read about this fantastic company yet, and why I’m so obsessed with it you can read my thoughts from when I first discovered Sugar 2.0 and when I reintroduced them to my readers. Once you try it you will never look at sugar the same again.
There are so many things that I love about these muffins, but mostly that they involve minimal ingredients and are still healthy. Most of the time muffins call for eggs, milk, and some type of fat, or fat replacement like applesauce or bananas, and these don’t call for any of those. My goal with my recipes has been to keep the ingredients minimal, and I love being able to make recipes that have ingredients that are already in your pantry, even if your pantry is almost completely bare. The muffins only call for 4 ingredients, not including water, and the glaze only uses 4 ingredients as well! You can’t beat that! These are perfect for breakfast, accompanying lunch or dinner, or snacks. They also contain 7 g of filling fiber and 0 fat! Don’t let the minimal ingredients scare you. These are some of the softest muffins with a good crumb and sponge like texture. (These taste amazing with blueberries and strawberries in them, but I’ve only used freeze dried fruit so I will have to wait to share the add ins when I try fresh.) No matter what time of day you make these just sit back, relax, and enjoy!
What is your favorite type of muffin?
Do you prefer plain, glazed, or crumble?
Cinnamon Glazed Sweet Muffins
Makes 12 Muffins
By Angie Gouchenour
2 cups barley flour
2 teaspoons baking powder
½ cup Sugar 2.0
¼ cup molasses (I used Grandmas)
1 cup water
1 Tablespoon + 2 teaspoons Sugar 2.0
½ teaspoon cinnamon
1 Tablespoons + 2 teaspoons corn starch
4 caps of vanilla flavoring
Preheat the oven to 350’f
In a medium bowl combine the flour, baking powder, and Sugar 2.0
Cream the flour mixture with the molasses
Stir in the water (The mix will be runny)
Spoon into muffin paper lined muffin tins (Or you can use parchment paper)
Bake for 10 minutes in the preheated oven
Turn the pan a ¼ turn and bake 5 more minutes
Combine the glaze ingredients in a small bowl
Top with the glaze as soon as you remove the muffins from the oven
Allow to cool (The glaze will firm up as the muffins cool)
Store in a covered container in a cool place
132 calories per muffin